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Title:   Sicilian Rice Salad with Seared Tuna

Nutrition facts

Serving Size 1/6 recipe
Amount per serving
Calories 342 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 9g 14%
  Saturated Fat 0g 0%
Cholesterol 29mg 10%
Sodium 502mg 21%
Total Carbohydrates 42g 14%
  Dietary Fiber 3g
Protein 25g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Serves 6
The combination of fresh seafood with fennel, capers, and tomatoes is typical of Sicilian dishes.
1 1/2cups uncooked basmati rice
1pint cherry or grape tomatoes, cut in half
6tablespoons finely chopped fresh flat-leaf parsley
3/4teaspoon salt
1/2teaspoon freshly ground black pepper
2tablespoons extra-virgin olive oil
1yellow bell pepper, seeded and cut into 1/4-inch dice
1red onion, peeled and finely diced
1small fennel bulb, core removed, finely diced
3tablespoons capers, drained
2tablespoons marjoram leaves
2one-inch-thick tuna steaks(1 1/2 pounds)
Olive-oil cooking spray
 1.   Place rice and 2 1/4 cups water in a medium saucepan, and bring the liquid to a boil over medium-high heat. Cover, reduce to a simmer, and cook until rice is tender and all of the liquid has been absorbed, about 10 minutes. Remove the pan from heat. Using a fork, separate the grains of rice, and transfer rice to a large bowl. Grate 1 tablespoon zest from the lemons, and add the zest to rice. Set the rice aside.
 2.   Squeeze the lemons, yielding 1/3 cup strained juice. Place 12 tomato halves, 1 tablespoon chopped parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender; blend until liquefied. With blender running, add olive oil in a slow, steady stream to the tomato dressing.
 3.   Add yellow bell pepper, onion, fennel, the remaining tomato halves, capers, the remaining 5 tablespoons parsley, marjoram, and tomato dressing to rice; toss to combine.
 4.   Coat a sauté pan with cooking spray, and set over medium-high heat. Cut the tuna steaks into 1-inch-wide strips, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the tuna strips in hot pan, and sear on all sides until browned and medium rare, about 1 minute per side. Remove the pan from heat, and cut each strip into 1/2-inch-thick slices. Divide the rice salad and the tuna slices among six bowls, and serve immediately.
  Per serving: 342 calories, 9 g fat, 29 mg cholesterol, 42 g carbohydrate, 502 mg sodium, 25 g protein, 3 g dietary fiber.

last edit by blozzom, 9/6/2006 9:34:40 AM

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Finfish and Shellfish Products   Meals, Entrees, and Sidedishes   RECIPES   rice   Salad   seafood  

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